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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 386 calories
  • 30 min
  • 4 servings

Ingredients

  • 2 small bunches asparagus
  • 6 cloves garlic
  • 2 lemons
  • ½ cup plain Greek yogurt
  • 1 ½ lb salmon fillet
  • black pepper
  • dill, dried
  • extra virgin olive oil
  • salt

Instructions

  1. Preheat oven to 425°F and position rack in the center.
  2. Wash asparagus and snap off woody ends. Transfer to a baking sheet pan.
    • 2 small bunches asparagus
  3. Peel and mince garlic. Sprinkle ⅔ of it over the asparagus (save the rest for the sauce).
    • 6 cloves garlic
  4. Drizzle asparagus with olive oil and season with salt and pepper. Turn to coat.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  5. Place salmon in the middle of the sheet, moving asparagus to the sides. Rub salmon with olive oil and season with salt and pepper.
    • 1 ½ lb salmon fillet
    • 2 tsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  6. Place in the oven and roast until salmon is opaque and asparagus is tender, 10-12 minutes.
  7. In a small bowl, prepare sauce by mixing together remaining garlic, lemon juice, yogurt, dill, salt, and pepper.
    • juice of 1 lemon
    • ½ cup plain Greek yogurt
    • 2 tsp dill
    • ¼ tsp salt
    • ¼ tsp black pepper
  8. Cut remaining lemon into wedges.
  9. To serve, place asparagus and salmon on a plate, drizzle with yogurt sauce, and garnish with lemon wedges. Enjoy!

Nutrition per Serving

Calories
386
Fat
20g
Net Carbs
7g
Protein
43g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls